Garlicky Roasted Butternut Squash Lasagna
Savor the rich and comforting flavors of Garlicky Roasted Butternut Squash Lasagna, a perfect dish for cozy gatherings. Start by preheating your oven to 450˚F. Halve and seed 3 pounds of butternut squash, brush with olive oil, and bake until soft, approximately 45-50 minutes. Once cooled, scoop out the tender flesh and set it aside. In a large skillet, melt 4 tablespoons of unsalted butter over medium-low heat. Whisk in 2 tablespoons of Halladay's Scampi Bistro Pasta Seasoning and 1/4 cup of flour, cooking for 3 minutes. Gradually whisk in 4 cups of milk until smooth and let the mixture simmer until thickened, about 10 minutes. Stir in the roasted squash, seasoning with salt and pepper to taste. This sauce can be prepared up to three days in advance and refrigerated. Lower the oven temperature to 375˚F and beat 1 cup of heavy cream until medium peaks form. Grease a 9X13-inch baking dish and spread 1 cup of the squash sauce on the bottom. Layer with no-cook lasagna noodles, additional sauce, and a sprinkle of finely grated Parmesan cheese, repeating until all the noodles and sauce are used. Top the final layer of noodles with the whipped cream and remaining Parmesan. Cover the dish with foil and bake for 30 minutes, then remove the foil and bake until the top is golden brown, about 10 minutes. Let the lasagna cool for 5 minutes before serving, ensuring a perfect slice every time.
Garlicky Roasted Butternut Squash Lasagna Recipe
Ingredients:
- 3 lbs. butternut squash, halved and seeded
- 4 Tbsp. unsalted butter
- 2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
- 1/4 cup flour
- 4 cups milk
- 1 cup heavy cream
- 1 package no-cook lasagna noodles
- 3 cups parmesan cheese, finely grated
Instructions:
- Preheat oven to 450˚F.
- Brush squash with olive oil; bake until soft, 45-50 minutes. Let cool, scoop out flesh; set aside.
- Melt butter in large skillet over medium-low heat. Whisk in flour and seasoning; cook for 3 minutes.
- Whisk in milk until smooth. Simmer until thickened, about 10 minutes, stirring occasionally.
- Stir in squash; season with salt and pepper. NOTE: sauce can be made 3 days in advance and refrigerated.
- Reduce oven to 375˚F.
- Beat cream until medium peaks form; set aside.
- Grease a 9X13-inch baking dish; spread 1 cup of sauce on bottom and cover with a layer of noodles. Add a layer of sauce and top sprinkle with cheese. Continue to layer until noodles and sauce are gone. Place final layer of noodles on top and cover with cream and remaining cheese.
- Cover with foil; bake for 30 minutes. Remove foil and continue baking until top is golden brown, about 10 minutes. Let cool 5 minutes before serving.
Items Used for our Country Kitchen Recipes
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Perfect as a chilled dip. Great for parties or any occasion. Spinach Artichoke Dip is easy to throw together and bake it until all cheesy and bubbly.
Halladay's Sea Salted Caramel Cheesecake Mix
This cheesecake mix is a definite best-seller. The perfect combination of caramel and a touch of sea salt. There are very few things in life that combine better than salt and caramel.